Mexican White Rice (Arroz Blanco)

Name: Mexican White Rice (Arroz Blanco)
Yield: 6 Servings
Ingredients: 2 tablespoons canola oil; 1 medium onion, chopped; 2 cups white rice; 2 cloves garlic, chopped fine; 1/4 cup cilantro, chopped; 1 tablespoon canned diced jalapenos (optional); 4 cups chicken broth or 4 cups water with 4 teaspoons (optional) chicken soup powder; 1/4 cup blanched almonds (optional); 1/8 cup currants (optional)

Author:

Shifrah Devorah and Zipporah Malka

Publish date:

Mar 1, 2012

This simple rice is great to serve with dishes that have a luscious sauce, or to absorb the heat in some of the spicier dishes.

6 ServingsServings

Ingredients

2 tablespoons canola oil
1 medium onion, chopped
2 cups white rice
2 cloves garlic, chopped fine
1/4 cup cilantro, chopped
1 tablespoon canned diced jalapenos (optional)
4 cups chicken broth or 4 cups water with 4 teaspoons (optional) chicken soup powder
1/4 cup blanched almonds (optional)
1/8 cup currants (optional)

Preparation

Heat canola oil in a deep rice pot over medium heat. Add onion and cook for 2 minutes or until translucent. Add rice, garlic, cilantro, and (optional) jalapenos. Stir and sauté for another minute or so. Add chicken broth. Bring to a boil, stirring occasionally. Reduce to simmer, cover, and cook for 25 minutes. Open the lid and see if there is still water in the bottom of the pan. If so, cook 5 minutes or so until absorbed. Do not stir rice until it is done.

Note:

Garnish with toasted almonds and currants (optional).